Ingredients :
For the Chicken:
- 1½ lbs boneless chicken breasts, cubed
- 1 tbsp vegetable oil
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1–2 tbsp sriracha (adjust to spice preference)
- 1 tbsp honey (optional, for added sweetness)
- For the Fried Rice:
- 3 cups cooked jasmine rice (preferably day-old)
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (peas, carrots, corn, etc.)
- 2–3 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Salt & pepper to taste - 1 tbsp vegetable oil (for frying)
Instructions :
1. Make the Bang Bang Sauce:
In a small bowl, whisk together mayo, sweet chili sauce, sriracha, and honey (if using). Set aside.
2. Cook the Chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add the cubed chicken and season with salt and pepper.
Sauté until golden and fully cooked (about 6–8 minutes).
Remove from heat and toss the cooked chicken in the prepared Bang Bang sauce until coated. Set aside.
3. Prepare the Fried Rice:
In the same skillet, heat 1 tbsp oil. Add the beaten eggs and scramble until just set. Push to the side.
Add vegetables and cook until tender, about 2–3 minutes.
Stir in the rice, breaking up any clumps. Add soy sauce, sesame oil, salt & pepper.
Mix everything together and cook until heated through.
Toss in green onions at the end.
4. Assemble & Serve:
Spoon fried rice into bowls or plates.
Top with saucy Bang Bang chicken.
Garnish with extra green onions, sesame seeds, or a drizzle of extra sauce if desired.
